Elvin Chew | Head Chef, The Sapling, a SHATEC Restaurant, SHATEC Institutes
The idea behind this recipe is to incorporate the sweetness of California Raisins into an Asian sauce that has a sweet and sour profile, and which pairs well with chicken. The addition of California Raisins to the salsa also lends texture and fruitiness, and gives the dish that extra oomph.
Combine all ingredients in a pot and cook over low heat. Stir the mixture well and keep warm before serving.
Combine salsa ingredients in a mixing bowl. Mix well and keep chilled before serving.
Steam the hand-cut potatoes for 20 minutes. Allow to cool.
Heat up oil for deep-frying. Lightly deep-fry the potatoes for 3 to 4 minutes, then remove from oil.
Sprinkle the Cajun spices onto the potatoes and re-fry until golden brown.
Drain excess oil and toss the wedges with more Cajun spices and some salt and pepper.
Marinate the chicken breast with salt, chicken flavour seasoning, egg, cornflour and Worcestershire sauce for 4 hours or more.
Deep-fry or bake the chicken breast.
Dip the cooked chicken breast into the California Raisin imperial sauce before serving.
Place eggs in a sous vide machine set at 62°C and cook for 1 hour.
Toast the sliced brioche.
Lay coral lettuce on the brioche and spoon some California Raisin, mango and cucumber salsa onto the lettuce. Top with cooked chicken breast and more California Raisins from the imperial sauce.
Add a little more salsa and top with a sous vide egg. Serve with potato wedges.